This salad is a delicious salad made from a little used product, which is usually disgarded in this country - Duck gizzards.
The gizzards of the duck are cleaned and confited in duck fat, before being used in this salad which can be found on the menu in nearly every bistro or brasserie in France. It is truly delicious!
Salade de Gésiers
8 confited duck gizzards, sliced into 2-3 slices (see recipe below)
4 duck hearts, trimmed and sliced in half (optional)
A handful of french beans or asparagus blanched, refreshed in cold water and drained.
Mixed salad leaves
Salt & Pepper
1/4 tsp dijon mustard
45ml (3 tbsps) extra virgin olive oil
15ml (1tbsp) red wine vinegar
1 clove of garlic, crushed
Salt & Pepper
Whisk together dressing ingredients. (This can be done well in advance)
Just before cooking the gizzards, put salad leaves in bowl, dress with a little of the salad dressing, arrange beans or asparagus on top.
Heat a tbsp of duck fat in a frying pan over a medium heat, add gizzards and fry until slightly brown at the edges (2-3 mins), add hearts (if using) and fry quickly for about 1 minute (hearts require very little cooking or they will become tough). Season with salt & pepper.
Top salad with gizzards and hearts, drizzle with a little more dressing.
To make this salad more substantial you could add fried bacon lardons, fried sliced new potatoes or croutons, these are not traditionally served with a Salade de Gesiers, but do go well.
For the confited Gizzards
Wash and dry duck gizzards, put in an ovenproof casserole and cover with duck fat. Cook either on the hob lowest possible heat or in a low oven for 2-3 hours until tender and a knife is easily pushed through the meat. Pour into sterilized jars or a bowl with a lid, making sure all gizzards are covered with the duck fat and store in the fridge, they will keep for several weeks.